Scottish Crowdie

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“The true origins of, and recipe(s) for crowdie somehow got lost over the centuries. Even the origin of the word "crowdie" is a subject of debate. Today, it is generally accepted that crowdie is a semi-cooked soft cheese without rennet. It has a unique taste and most folks either love it or hate it. Please note that the cooking time will vary greatly because one cannot predict how long it will take for the milk to curdle and for the whey to drain.”
1 batch of Crowdie

Ingredients Nutrition

  • 20 fluid ounces whole milk (that has just become sour within the last day or two)
  • heavy cream
  • salt


  1. Pour the milk into a pan and heat it slowly and carefully over very low heat.
  2. You must watch it constantly until it curdles.
  3. DO NOT allow the milk to boil or even to simmer, or the curds will harden.
  4. When the curd has set, allow it to cool before you attempt to drain the whey.
  5. Line a colander with a clean muslin cloth (double-layered or triple-layered cheesecloth makes a fair substitute if you don't have muslin), and transfer the curds into it.
  6. Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand.
  7. Mix the crowdie with a little salt until it has attained a smooth texture.
  8. Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.

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